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Marinated Garden Vegetable Salad

This vegetable salad involves slicing fresh cucumbers, onions, and tomatoes, then marinating them in a mixture of vinegar, herbs, and seasonings. The dish develops a tangy, crunchy texture as the vegetables absorb flavors, resulting in a vibrant, colorful salad with a slight pickled appeal.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cucumbers sliced thin
  • 1 red onion thinly sliced
  • 2 cups cherry tomatoes halved
  • 1/4 cup white vinegar or apple cider vinegar
  • 2 tablespoons olive oil extra virgin preferred
  • 1 teaspoon dried dill or fresh dill, chopped
  • 1/2 teaspoon salt adjust to taste
  • 1/4 teaspoon black pepper freshly ground

Equipment

  • Sharp Knife
  • Cutting board
  • Mixing bowl
  • Spoon or Jar

Method
 

  1. Begin by slicing the cucumbers thinly and placing them in a large mixing bowl.
  2. Thinly slice the red onion and add it to the bowl with the cucumbers.
  3. Halve the cherry tomatoes and toss them into the bowl with the other vegetables.
  4. In a small jar or bowl, whisk together vinegar, olive oil, dill, salt, and black pepper until well combined.
  5. Pour the vinaigrette over the sliced vegetables in the bowl.
  6. Gently toss everything together to evenly coat the vegetables with the marinade.
  7. Cover the bowl with plastic wrap or a lid and let it sit at room temperature for about 10 minutes, allowing the flavors to meld and the vegetables to soak up the tangy marinade.
  8. After marinating, give the mixture a final gentle toss, taste and adjust seasoning if needed.
  9. Serve the marinated vegetables in bowls or over grilled bread for a bright, crunchy side or light main dish.

Notes

For a milder onion flavor, rinse the sliced onions in cold water before adding them to the salad. Feel free to add fresh herbs like parsley or basil for added flavor.